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PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.105
FG: 1.026
IBUs: 55
ABV: 10.7%
MALT/GRAIN BILL
13 lb (5.9 kg) Briess Golden Light dry malt extract (DME)
8 oz (227 g) Caramunich
8 oz (227 g) Crystal 60L
8 oz (227 g) Crystal 120L
HOPS & ADDITIONS SCHEDULE
2.4 oz (68 g) Magnum at 60 minutes [44 IBUs]
1.9 oz (54 g) East Kent Goldings at 30 minutes [11 IBUs]
1 Whirlfloc tablet at 15 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
1 oz (28 g) East Kent Goldings at flameout
YEAST
2 sachets Lallemand LalBrew Nottingham Ale
DIRECTIONS
Mill the grains and place them in a mesh grain bag. Steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, and add 5 more gallons (19 liters) of water to your kettle, then bring to a boil. Turn off the heat and add the DME in batches, being careful not to scorch. Return the heat and achieve a rolling boil. Boil for 90 minutes, adding hops, Whirlfloc, and yeast nutrient according to the schedule. Chill the wort to 62°F (17°C), aerate well, and pitch the yeast. Allow fermentation to continue for at least 2 weeks. When final gravity is reached, package and carbonate. Allow the beer to condition for at least 2 months before sampling.